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Sunday, September 9, 2012

Sungold Tomato Jam

right now my kitchen is redolent with the most amazing smells. I am making this tomato jam from my sungolds and it will take an hour or so to simmer before I can process it.
The ingredients are a yellow onion, a table spoon of finely minced garlic,two pasilla chilis,a generous pinch of spanish saffron, a huge chunk of finely chopped fresh ginger, a tablespoon of toasted cumin seed, a generous bit of aleppo pepper, red chili flake, thyme, lemon zest and the juice of two lemons, a shot of rice vinegar, sea salt and cracked peppercorns. About 1 cup of organic cane sugar.
I sauteed the onions,ginger, chilis and garlic in about a quarter cup of extra virgin olive oil, and then added the saffron and dry ingredients. I let these simmer a bit to infuse the elements then added the tomatoes, and the rest of the ingredients. After the jam has formed, i'll process for about 20 minutes. One can also skip the processing and refrigerate and they should keep well a couple of weeks.
a perfect condiment for grilled meats, or even a fine cheese on artisan bread!

About Me

Originally from Los Angeles, with many years in Southern Portugal, moved to Mendocino county in 85. Founder and chef
owner of acclaimed Point Arena restaurant Pangaea in 94 and Lorca in 2006, I have been growing gardens and orchard, foraging wild edible food, cooking and nourishing/nuturing in Mendocino county for 35 years.